Vietnamese Prawn & Duck Coleslaw

Try Tony Legg's (from the Dockland Sailing School), amazing Vietnamese Prawn & Duck Coleslaw. Great to enjoy as a side dish, or main on a balmy summers night.

Ingredients
Salad:
250g peanuts
1kg chinese cabbage leaves (or if you can get it, try green paw paw instead)
4 carrots, peeled
3 spanish onions (or spring onions), thinly sliced
20 large cherry or grape tomatoes, halved
30 cooked king prawns, peeled, deveined & halved lengthwise
500g shredded peking duck
3 cups mixed fresh herbs (i.e. coriander, mint, thai basil or vietnamese mint)

Dressing:
450mls rice wine vinegar
3tbsp castor or palm sugar (add desired quantity to taste)
3tspn dried chilli flakes (add desired quantity to taste)


Instructions
1. Heat oil in frying pan and roast peanuts over medium heat, stirring regularly until golden brown.
2. Combine vinegar, sugar & chilli flakes in a small saucepan, bring to the boil and stir until sugar dissolves.
3. Tightly roll cabbage leaves and thinly slice (using only the top part, not the thicker white part).
4. Peel long thin strips or slice the carrot julienne style.
5. In a large bowl, add the cabbage, carrot, onion, tomatoes, prawns, duck & herbs.
6. Coarsely crush or chop the peanuts and add to the salad.
7. Add enough dressing to generously coat salad & toss well to combine, season to taste.
8. Serve in small noodle boxes as a fun entree or have a big platter in the middle for a shared dinner.